¼ cup extra virgin olive oil
1 medium onion (about 1 cup)
3 medium garlic cloves, minced (1 tablespoon)
Pinch hot red pepper flakes
1 bay leaf
2 (28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices bread, remove crusts and tear into 1-inch
pieces
2 cups chicken broth
¼ cup chopped fresh chives
1.
Heat 2 tablespoons oil in Dutch oven over
medium-high heat until shimmering. Add onion, garlic, red pepper flakes, and
bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5
minutes.
2.
Stir in tomatoes and their juice. Using potato
masher, mash until no pieces bigger than 2 inches remain.
3.
Stir in sugar and bread; bring soup to boil.
Reduce heat to medium and cook, stirring occasionally, until bread is
completely saturated and starts to break down, about 5 minutes. Remove and
discard bay leaf.
4.
Transfer half of soup to blender.
5.
Add 1 tablespoon oil and process until soup is
smooth and creamy, 2 to 3 minutes.
6.
Transfer to large bowl and repeat with remaining
soup and oil.
7.
Return soup to pot. Stir in chicken broth. Bring to boil and season to taste with salt
and pepper.
Serve soup in individual bowls.
Sprinkle each portion with pepper and chives.